Milk and Cookies Food 24 Blog

These treats are moreish, salty, sweet, covered in chocolate and reminiscent of childhood, so what are you waiting for?  Go, make them now, I promise you wont regret it.

Picture recipe below:

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The goods: all delicious separately (including the butter, don’t judge me like you’ve never licked pure butter off your fingers before).

Cut the chocolate up into squares to fit into a cup, or use about 100 grams of it (the more chocolate the happier we will all be).

1/2 cup of sugar for the toffee.

Flax-seed, can be replaced with sesame, and now it’s got enough fiber to be good for you, or at least that’s what you can tell yourself.

Mix krispies and seeds together in a large bowl.

Melt butter, then melt marshmallow until creamy.  Watch this step carefully because marshmallows burn.  Remember that campfire and eating a completely burnt marshmallow because you weren’t patient enough to twirl your stick around and toast it?

Fold melted marshmallow into krispies, it’s sticky, so try and cut through the mix with a spoon to get all the krispies covered.

Flatten mixture into a pan or tray, set aside or put into fridge.

Toffee:

Add butter, sugar, and salt, and melt together on a medium heat, be sure to watch it as it starts to bubble, take it off when it browns lightly.

Drizzle onto krispy treats, let cool while melting chocolate.

Melt chocolate until just runny and drizzle over toffee krispies treats.

Gently smooth chocolate over until the treat is covered, put into the fridge for an hour to set.

Slice into squares.